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A Defining Creativity: American Single Malt Whiskey Producers on the Category’s Push for Regulatory Recognition

“It’s time for people to understand that what’s being made in the States is just bonkers good, and it gets lost because there’s this perception that single malt whiskey must be imported.”

In the middle of a blizzard in March of 2016, at Chicago’s beloved Marcy Street Binny’s, nine distillers hunkered down for the first meeting of the American Single Malt Whiskey (ASMW) Commission. Their mission? To come to a consensus on the category’s standard of identity in order to, according to their site, “establish, promote, and protect” it. “We set aside three hours to hash it out, but it took us about 30 minutes to agree,” states Steve Hawley, President of the ASMW Commission and Director at Westland Distillery. Per that wintry night’s professional parley, an American Single Malt Whiskey must be:

Fermented from 100% malted barley

         Distilled at one distillery to no more than 80% ABV

                 Mashed, distilled, and matured in the USA

                          Matured in an oak cask of a capacity no greater than 700 liters

                                       Bottled at a minimum of 40% ABV

That definition became a currently-pending petition to the TTB, and in the meantime, the commission’s members are finding multiple avenues to educate trade and consumers alike. BTI spoke with some of the member producers about their goals, their challenges, and their strategies for spreading the whiskey word.

Classification Begets Innovation

Why, with a broad spectrum of single malts available, should ASMW have its own unique, protected contribution? Rick Wasmund, Master Distiller at Copper Fox Distillery, believes that while the traditions of single malt whiskey from places like Scotland are “well-served,” the American category possesses endless opportunity for “variation, experimentation, and artistic expression.” One of his expressions, for example, uses a peachwood smoke on malted barley, followed by the inclusion of toasted peachwood chips inside of the oak barrel, resulting in flavors Wasmund describes as “different from anything else in the world.”

Steve Hawley points out that the creative space granted by an ASMW classification has not only been encouraged by single malt producers across the pond, but is additionally tinged with a bit of envy for that space. In regulating ASMW, Hawley explains that “what we’re doing helps solidify what single malt means in the world.” Hawley lauds the high quality of Scotland’s single malt whiskies, but notes that their traditions and regulations don’t leave as much room for the “freedom to try new things” that exists in the ASMW category. 

 This “freedom” is a cornerstone of ASMW, which is why John McKee, founding commission member and Co-Founder of Headframe Spirits, emphasizes that, in cementing a category standard, “we’ve always tried to be inclusive without limiting the category.” McKee further explains the need for ASMW to have its own recognition by shining a light on the fact that “for almost 20 or 30 years, really important entrants in the world of malt whiskey have come from America,” and “it’s time for people to understand that what’s being made in the States is just bonkers good, and it gets lost because there’s this perception that single malt whiskey must be imported.” 

“People that are shopping around for single malt whiskey are not walking to the bourbon section, the craft section, or the ‘other section.’ They’re going to the single malt section and we need to be there.”

Pushing the Rock Up the Hill

The path to ASMW’s regulated classification is not without its challenges. John McKee bluntly states that “the pace of the bureaucracy is the largest impediment to what we’re trying to do.” McKee further emphasizes that “we can convince people, we get the liquid to the lips and blow people away, but if we can’t get that change at the standards level, then every liquor store we go into, every bar we go into, we’re starting the conversation over from scratch of where it belongs and how to talk about it.” Paul Hletko, founding commission member and FEW Spirits Distiller, continues this issue by pointing out that lack of proper categorization then leaves trade and consumers alike to wonder “How do you stock this in your retail? How do you stock this in your bar? It doesn’t belong in the scotch, and it doesn’t belong with the bourbon or the ‘world whiskey.’ Where does it fit?”

Steve Hawley presses this importance of spatial distinction of the category, noting a huge disparity in production cost as well as difference in character. “We’re not bourbon. I think the price of corn these days is around seven cents a pound, whereas the price of our main raw ingredient starts at thirty five cents a pound and goes up to a dollar twenty a pound. It’s a whole different ball game. People that are shopping around for single malt whiskey are not walking to the bourbon section, the craft section, or the ‘other’ section. They’re going to the single malt section and we need to be there.” Hletko is optimistic that this is resolving as time goes on, with more ASMW producers adding more bottles demanding their own shelf, and while McKee agrees that “we will overcome this endeavour,” the slow passage of time has turned ASMW’s challenges into “not quite a Sisyphean task,” but “you’re pushin’ a rock up a hill.” 

“The pace of the bureaucracy is the largest impediment to what we’re trying to do. We can convince people, we can get the liquid to the lips and blow people away, but if we can’t get that change at the standards level, then every liquor store we go into, every bar we go into, we’re starting the conversation over from scratch.”

How to Package for Recognition 

In finding a space on liquor store whiskey shelves, it’s hard not to consider packaging. “It’s important that we don’t misrepresent our product,” says Rick Wasmund. “We say that it’s American Single Malt Whiskey, we don’t go out to the next level and say ‘This is not Scotch,’ we say ‘This is what we do.’”

Echoing this need for clarity, Paul Hletko believes that individual producers will have their own approaches, but that it’s important that the packaging is clear so that “if someone’s out there looking for ASMW, they know where to get it, and if they’re not looking for it and they find it, they will have comfort in having an idea of what they’re getting.”

Steve Hawley also emphasizes the importance of nomenclature, adding that “from a commission standpoint, it’s not our place to try and lobby our membership for a certain aesthetic approach.” When it comes to the notion of creating packaging comparable to well-known single malts of the world, Hawley admits that the line is less defined. “Does Westland packaging look traditional? No, but we put it in a box because that’s something consumers recognize as a single malt thing. Do we want it to look like it’s 100 years old because that’s what all the Scotch whiskies look like? No, because that’s not authentic. It’s a constant dance and decision making process when it gets into all the details of that stuff.”

John McKee also understands this dance. “You see some people will play in the green and brown bottle category, because that’s what people normally associate with malts. We elected to say, look, this is an American Single Malt and

we are doing things differently, so let’s go ahead and put it in a clear bottle and let them see the juice that’s inside.” McKee also felt that ASMW producers would benefit from the reduction in expensive secondary packaging proposed by “big players like Beam Suntory” at the most recent World Whiskey Forum in Seattle. The proposal was made with the mindset of environmentally conscious efforts, but McKee feels that by eliminating the fancy packaging that many smaller producers can’t afford, the shift could “take a little bit away from inequities in the marketing playing field.”

Simultaneously, McKee is also “not blind to the concept of what people’s eyes are drawn to when they think of a malt” and Headframe’s recent release of Kelley, their eight year American Single Malt Whiskey named for the nearby mineyard and a nod to the area’s Irish heritage, does “take liberties” in its packaging with a Celtic knot design on a green label. Ultimately, Hawley reiterates that what’s most important is the section that ASMW is found in, and that it “doesn’t have anything to do with a brand’s design preferences” but “everything to do with how a retailer decides they are gonna organize their store.”

“Through real world demonstration, we are certifying bars, restaurants and retailers to rally behind our cause.”

Fueling Momentum

As ASMW’s membership is full of innovative minds, there is constant growth in the category’s enlightenment momentum while the bureaucracy moves at its glacial pace. “Education,” states Steve Hawley, “is an important mission of the commission.” Westland’s strategy of spreading the category’s knowledge has been outreach, as well as regular trade and consumer events. As president of the commission, Hawley explains that, through “real world demonstration,” they are “certifying bars, restaurants, and retailers to rally behind our cause” because “it’s a hugely important part of our agenda to get them to recognize ASMW, whether there’s a federal definition or not.”

Paul Hletko follows this current, crediting the work of the ASMW commission in “spreading the story.” “We’re out talking to people, we talk to journalists and they write stories about it, and we talk about it with store owners and bartenders.” Hletko believes that if industry professionals are well-versed in the category then they become its “gatekeepers,” and while their distinction may not be the “law,” it “might as well be.” John McKee is in full agreement with taking ownership of the category’s successful integration into the market. “It’s on us,” McKee says, “and on all of us; the manufacturers and marketers and of course bartenders on the retail side, to help people recognize that we have this pride of what an American Single Malt Whiskey is. It’s a well-seasoned pride, we make extraordinary spirits.” 

Though it’s uncertain when the ribbon of a TTB-recognized American Single Malt Whiskey type will be cut, its dedicated producers have no plans to give up hope. Steve Hawley reassures us all that the commission’s work continues: “We’re a bunch of whiskey makers, so we’re used to being patient, but we’re not just sitting on our hands waiting on the regulatory process.” 

The BTI Laboratory in the Age of Coronavirus

We strive to uphold and maintain the most professional tasting environment in the beverage industry. In doing so, we’ve taken extra steps to ensure the safety of our esteemed professional panelists. Read on to learn about how we’ve adapted our laboratory protocols to do our part in stopping the spread of COVID-19. 

 

Timed Panelist Arrivals
We maintain physical distance by asking that our panelists arrive to our facility at staggered times, minimizing close contact in elevators and in our foyer. Additionally, we ask that our panelists take their temperatures prior to heading to a tasting in order to ensure that they are simultaneously taking care of themselves and the colleagues they share the room with. 

 

Plexiglass Panelist Dividers
BTI’s innovative VP of Operations designed and installed the new Plexiglass dividers that enable panelists to safely taste together in the same room. Panelists are able to remove their masks once situated in their tasting stations and the group is then able to sniff, taste, spit, and communicate; preserving BTI’s convivial and stimulating product discovery experience. 

 

Surface Contact Minimization
BTI has temporarily halted the use of lab coats in the sensory lab. Notebooks, pens, and other objects non-essential to the process have also been removed. Each panelist station also includes replenishable water and personal spittoons in order to prevent any unnecessary contact.

 

Modified Sample Presentation and Product Reveal
Panelists receive a cart bearing the entirety of the day’s samples to be tasted. Samples are covered in order to retain their integrity, and panelists  are then guided in a categorical tasting by BTI’s Associate Director and Panel Moderator. Post-tasting, products are revealed, and panelists are able to individually examine products and re-visit samples of interest.

 

Tasting Room Sanitation
Immediately following each tasting, all surfaces in the Sensory Lab are thoroughly cleaned, including the sanitization of doorknobs, chairs, and computers. This particular process is not a new practice for BTI, but its continuation is more important than ever. 

Interview With Drizly’s Liz Paquette – BDMA Webinar Archive

On April 30, 2020, BTI Director Jerald O’Kennard, Bond Moroch’s Jordan Friedman, and Clout’s Michon Ellis interviewed Liz Paquette, Director of Brand at Drizly, about her insights on customers, tactics, brands, and opportunities amid the COVID-19 pandemic.

Capturing the Enlightened Consumer: Conscious Brand Definition with Uncle Nearest’s Fawn Weaver and Chris Benziger of Benziger Family Winery

With a beverage market that is growing at an exponential rate, it is becoming increasingly difficult for any brand to stand out from its competition. This is especially challenging as consumers and beverage professionals alike pay closer attention to the transparency that a brand provides; more information is becoming more and more of a purchasing priority. Following this trend, a brand’s “conscious” identity, and promotion of the practices that support it, can create a major push when it comes to buying. Beverage Testing Institute defines a conscious brand as one that is active in bettering the environment and/or the community, and with countless ways for members of the beverage industry to do just that, we spoke with several producers about their different definitions and applications of the term in their practices.

Conscious Spirits

Del Maguey, a mezcal brand much-beloved by the industry as well as the consumer market, roots its ethical decision-making in honoring “family, tradition, and community.” Demand for the category has skyrocketed in the 25 years Del Maguey has been around, which, like with rising calls for any agriculturally sourced product, presents the potential risk of over-harvesting in order to satisfy consumer requests. Misty Kalkofen, “Madrina” for the brand since 2013, cements Del Maguey’s commitments, stating that “We need to be conscious of where the industry is going while simultaneously being respectful of the culture and being aligned with the artisanal nature of our surroundings.” These commitments range from the environmental, renewable energy initiatives and ensuring healthy populations of wild maguey, to the social, creating water accessibility, scholarship programs, fair-trade premiums for workers, and more. After a recent acquisition by Pernod Ricard, there were concerned rumblings about Del Maguey becoming too big to stay sustainable, but Kalkofen explains that it has only served to strengthen their sustainability ambitions. “For 25 years we have been exporters of more than mezcal. We have been exporters of culture, which in turn has improved access to education, technology, and basic needs, while also supporting healthy ecosystems in communities in Oaxaca and Puebla.”

 In the same vein of supporting family and tradition, Uncle Nearest Tennessee Whiskey, co-founded by Fawn Weaver in 2017 on the principles of “love, honor, and respect,” uses the true narrative of its namesake’s history to peak the consumer’s interest and harness visibility to put towards conscious efforts. Nathan “Nearest” Green, though an expert in the whiskey-making craft (which he is credited with teaching to Jack Daniel), was a slave and therefore never able to receive a formal education. The Nearest Green Legacy Scholarship is a conscious effort to enrich future generations of this important history’s bloodline. “All of Nearest Green’s descendants of college-age have an automatic full scholarship to any university in the world to which they are accepted,” a practice that Weaver explains “just felt like the right thing to do.” Since Uncle Nearest doesn’t “lay out a giving agenda ahead of time” and instead, as Weaver puts it, “does their best to meet needs as they arise,” the company’s acts of consciousness have risen to the call of the COVID-19 pandemic, purchasing hundreds of thousands of N-95 masks and donating and distributing them to front-line workers and hard-hit African American communities across the country. As a whole, Weaver affirms that “giving is so ingrained in our company culture…perhaps that is what a ‘conscious’ company looks like.” Companies like Uncle Nearest and Del Maguey put quality products in their bottles, but it is their unwavering and continuous commitment to sustainable conscious acts that creates loyal followers.

Conscious Wines

8,000 years (and counting!) of wine production means there’s always time for conscious innovation. The folks at Benziger Winery in Sonoma County, California impart both “character and conscience” into every wine they make. Chris Benziger, VP of Trade Relations, states that “We define a ‘conscious’ wine as one that is not only delicious, but also grown in a way that cares for the environment.” Echoing this sentiment, Rachel Newman of Bonterra Organic Vineyards says that they express their conscious methods through “deep respect for the environment,” and they further believe that “organic farming and regenerative practices enrich the biodiversity in our vineyards year after year, enabling us to produce pure expressions of the varietals we grow, while enhancing the land on which they are farmed for today and tomorrow.” While it can require some alternative thinking and a bit of trial and error, green winemaking practices (certified sustainable, organic, biodynamic) result in high-quality fruit and yields very comparable to those of conventional producers. Wine production executed in conscious consideration of the land can also result in what Benziger refers to as “distinctive, authentic wines,” creating a unique and special product that consumers can identify and pluck from the larger flock of options. Benziger apprises that “now, more than ever, consumers are looking for wines made with considerations for the environment, from sustainable to organic, and more.”

Conscious Beers

The beer industry holds shining examples of success-generating conscious production. Privatebrauerei Hofmühl, located in Eichstätt, Germany, has been in production for over 500 years. Though well-established for centuries, their conscious efforts in the past two decades have led to a 40% reduction of their carbon footprint by way of solar panels, mindful brewing techniques, and smart excess grain/yeast diversion. Their award-winning brews are in high-demand, yet they keep distribution extremely local, both ensuring top-quality for consumers as well as keeping fuel consumption low.

Full Sail Brewing, in Hood River, Oregon, also considers the environment in their day-to-day production, with extremely low water usage and distribution of spent grain to local farmers (whose products they then feature on the menu in their brewpub!). Full Sail then pushes their conscious commitment even further by taking responsibility for their community with an on-site water treatment plan, which their website explaining that “as much as we are committed to brewing great beers, we are also committed to our community.” A producer’s local ethics can create hometown allegiance, and their larger-scale environmental consciousness captures the larger consumer market.

Through environmental consideration, commitment to community, pledges to upholding tradition, and more, there is infinite room under the conscious umbrella for brands across all categories of the beverage industry to capture demand for enlightened consumption. It’s never too late to consider ways to do well by doing good.

Alcohol Marketing During COV-19 – BTI Webinar Archive

On April 7, 2020, BTI Director Jerald O’Kennard, Jordan Friedman from Bond Moroch and Michon Ellis from Clout discussed tactics and recommendations for beverage alcohol brands looking to make an impact during the COVID-19 pandemic.

Six Steps to Sales Through The “Buy It Now” Button on Your Tastings.com Review Page

Take Advantage of the 291% Increase in E-commerce Liquor Sales

According to Nielsen, e-commerce sales of alcohol have skyrocketed 291% compared to pre-COVID-19 periods. Based on Tastings.com’s search traffic, we predict that e-commerce sales will stay elevated long after shelter-in-place orders expire. How can you thrive in this rapidly shifting market? Our new trade portal allows you to seamlessly convert review page views to sales on your e-commerce platforms and through partner retailers and delivery services.

The launch of our new trade portal has made our “Buy It Now” button more valuable than ever. As we know, consumers are increasingly turning to reviews before they make purchasing decisions. You can direct those curious consumers right to the point of purchase by using the BTI Trade Portal to input custom links to online retailers carrying your products. Follow the steps below for increased sales opportunities.

Step one: Log in to the portal at secure.bevtest.com

Step two: Click on “My Reviews”.

Step three: Click on the “Reviews” tab.

Step four: Click on the pencil icon for the specific product you would like to link up.

Step five: Enter direct links to your product’s page on retailers that are currently selling this specific product. Don’t just link to the retailers homepage, make sure they land directly on your product’s page for that retailer.

Step six: Repeat steps three and four until all your products have been linked. You will see the links immediately when you click on the Buy It Now button on your product’s review page.

Stay tuned for our “Try It Now” button that will allow you to link to bars and restaurants carrying your products.

 

Questions about using the portal? Get in touch with us at support@bevtest.com

Thriving in the Era of COVID-19

Beverage brands are scrambling to figure out how to keep their businesses moving forward in a time of shuttered restaurants and bars, shelter-in-place orders, and the economic uncertainties that are changing consumer buying patterns. We share our tips for adapting to this disruption while continuing to provide real value to trade and consumers.

How do you adapt to the disruption?

Refocus your on-premise approach
Marketing to the on-premise accounts has always been about providing value and filling the needs of bartenders, sommeliers and restaurateurs. This time of social distancing is no different, but you’ll need to adapt to the changing environment. Restaurants are closed and bartenders are out of work. How will you maintain those relationships? How can your brand fill the interim needs of these figures that are essential to our industry? Is there any room to reallocate some marketing funds in order to help the bar and restaurant employees that you depend on? Beverage directors are itching to get back to work. We’ve even heard word that some are putting together spring menus in this time off. This is the perfect time to connect one-on-one with a phone call or social media message to your on-premise customers and ask how you can help them in this time of need.

Offer an easy path to purchase
The market need for alcohol has certainly not changed, though the methods to obtain it certainly have. Now is the time to ramp up your direct-to-consumer channels. If you are a spirits brand, can you or your accounts sign on with channels like Drizly, Mercari, or Spirit Hub? If you’re a wine brand, how can you strengthen your mail-order option for consumers? More importantly, how will you communicate with your customers that these options are available? Your BTI review comes with a customizable “Buy-it-Now” button that links your product’s review page to your ecommerce solution. Make it effortless for Tastings.com viewers to click to buy when they land on your review page.

Keep your customers engaged
Now is the time to engage longtime and new customers through new and existing channels. BTI can help you connect with our 100,000 monthly visitors on Tastings.com and through our trade network of 18,000 active drinks industry members. A BTI review is the ultimate tool for marketing on a budget. Engage consumers, get free promotional tools for point-of-sale and digital marketing, keep your brand top-of-mind in beverage directors that can’t wait to get back to work.

Re-concept your advertising strategy
On-premise sales have come to a halt, so how can you use that down time? Jordan Friedman of Bond Moroch, a brand marketing, PR and digital agency suggests creative ways of reaching your customers. Since people are mostly confined to their homes, smart brands are thinking about ways to get into people’s homes. Since most people who are watching TV are either watching the news, or are binge-watching Netflix and Hulu, traditional television advertising won’t be as effective as it once was.  And advertising on news sites and social media platforms can only go so far, since some may have restrictions when it comes to alcohol marketing. The good news is, there are ways to meaningfully engage with customers in the digital realm by curating unique and branded experiences. We have an upcoming webinar on specific techniques and tactics that can be utilized. Follow us on social media @beveragetestinginstitute for webinar times.

Get your brand in front of buyers and influencers, despite event cancellations
Every major trade show and tasting event has been cancelled, but Beverage Testing Institute’s year-round professional review service is still accepting entries and publishing results. By participating in our published reviews, you are getting access to a proven brand-amplification platform designed to communicate the quality, style and story of your brand to our 100,000 monthly Tastings.com visitors.

Beverages-Reviewed-by-BTI

Beverage Testing Institute, Clout And Bond Moroch Announce Alliance To Help Beverage Companies Drive Winning Brands

 

PRESS RELEASE 

For Immediate Release
March 17, 2020

BEVERAGE TESTING INSTITUTE, CLOUT AND BOND MOROCH ANNOUNCE ALLIANCE TO HELP BEVERAGE COMPANIES DRIVE WINNING BRANDS

Beverage Development Marketing Alliance (BDMA) Aims to Help Beverage Brands Pivot During This Significant Market Disruption.

Chicago, IL & New Orleans, LA – Beverage Testing Institute, the nation’s leading independent beverage rating and review company, Bond Moroch, an award-winning integrated marketing firm, and CLOUT, one of the nation’s premier public relations and corporate communications agencies, today announced they have cemented a working partnership. Through this partnership, formally known as the Beverage Development Marketing Alliance (BDMA), players in the highly-competitive wine, beer and spirits arenas gain a new mechanism for simultaneously creating both winning products and brands.

BDMA has nearly 50 years of collective experience in developing and refining liquids, brand strategies and campaigns for some of the world’s best beverage companies including Coca-Cola, Bacardi USA and Beam Suntory.

While our nation is facing an unprecedented disruption, consumers and brands are continuing to push forward, buy products and make products.  Many brands which had earmarked funds for event sponsorships in their marketing budgets now have that capital available for advertising, PR and digital.   The BDMA can help brands quickly pivot and engage with the consumers they planned to capture through sponsorships and event marketing.

Chicago-based Beverage Testing Institute is a multi-faceted organization that provides ratings, beverage buying guides, and education for consumers and the trade through its publication Tastings.com.  A certified member of the American Society of Testing and Materials, Beverage Testing Institute’s consulting division helps beverage industry competitors develop, refine and optimize their products and is considered to be the industry leader in liquid and brand analysis and development.

Headquartered in New Orleans, the undisputed alcoholic beverage capital of the planet, Bond Moroch works with alcoholic beverage brands to develop and market winning brands.  From start-ups and regional players, to household-name brands, Bond Moroch has helped beverage competitors create powerful brands that stand out in crowded marketplaces and capture the preference of discerning customers.

Based in Chicago, CLOUT helps leading as well as challenger beverage and spirits brands influence the markets they serve and protect their corporate reputations. In addition to garnering positive media coverage and brand publicity for their clients, the PR firm also specializes in developing beverage and spirits brand personas and product narratives that will resonate with target audiences. CLOUT also leads corporate communications strategies for brands that addresses investor and employee communications as well as establishes crisis prevention and management protocols.

CLOUT CEO Michon Ellis states, “Beverage players need to place as much of an emphasis on understanding their consumers and how best to communicate with them – now more than ever.  What to say, and more importantly how to say it, is imperative when developing an effective public relations or corporate communications strategy for any wine, beer or spirit brand. Their target audiences value exclusivity and are adventurous as well as curious.  Communicating in a way that inspires them to take action can be complex. The BDMA helps to remove that complexity by ensuring seamless communications excellence from concept, to launch, to in-market maintenance.”

According to Jerald O’Kennard, director of Beverage Testing Institute, “The BDMA is the go-to solution to provide marketing services, industry connections, and brand amplification now that all of Spring’s trade events have cancelled.  Our original vision with the BDMA partnership was to help our wine, beer and spirits clients dramatically accelerate their go-to-market process by linking the brand and product development processes, and make them simultaneous.  Our aim is to go all the way upstream conceptually with our clients, and ensure that their products and brands are forged in the same furnace.”

Bond Moroch partner Skipper Bond continues, “Much in the same way that people ask what comes first, the chicken or the egg, many wonder what comes first, the product or the brand.  Our partnership with Beverage Testing Institute and CLOUT is born from our vision to go in a completely different direction.  We believe the product and brand development processes need to be interwoven at the very outset, at the concept stage. In uncertain times, brands need to robustly engage with their consumers, because when times get better, those bonds are remembered.  We don’t simply market brands.  We help to create brand loyalty.

About Beverage Testing Institute
BTI is the research, advisory and engagement company that helps alcohol brands be better. Their value to the trade is built on their unique position as an advocate for the alcohol beverage industry, an independent publication, and a decades-long, consumer-trusted brand. On this foundation, they develop, refine, recognize, and launch the world’s best beverages. For 39 years, their clients and partners have accelerated their development processes, improved the quality of their products, and amplified their brands reputation and worth through quality-centric messages and marketing strategies that they have developed with them. Visit bevtest.com for case studies and solutions.

About Bond Moroch
Based in New Orleans, Bond Moroch works with household-name brands to achieve success in competitive, complex marketplaces.  Using a mixture of art (creativity, imagination) and science (research, robust data mining and customer discovery), they help their clients create and optimize brands that touch and enrich the lives of their customers every day.  www.bondmoroch.com

About CLOUT
Founded in 2019, CLOUT is a public relations and corporate communications agency providing strategic communications counsel and turn-key public relations tools as well as tactics that empower companies and brands to grow their bottom line, influence the markets they serve and protect their corporate reputations. www.showclout.com

 

Media Contacts:

Jerald O’ Kennard
Beverage Testing Institute
P: (773) 930.4080
E: Jerald@bevtest.com

Jordan Friedman
Bond Moroch
P: (504) 323-8130
E: jfriedman@bondmoroch.com

Michon Ellis
CLOUT
P: (312) 883-5381
E: michon@showclout.com

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